Autumn eats: Thai beef salad

Who said salads were exclusive to summer? As Autumn approaches we are automatically drawn to hot comfort food. While I’ll never be the kind of girl who passes up a hearty meal, I don’t think we should stop our love of fresh crisp salad because the weather is growing colder.

Beef salad

In Harry Eastwood’s beautiful salad recipe book, A Salad For All Seasons, she says: 

“A salad is characterised by a couple of key words: imagination, simplicity, and fresh seasonal ingredients.”
Harry’s attitude encompasses all of the things I love about healthy food, salads are quick and easy to prepare and they combine a plethora of stunning flavours and textures.

I’m still surviving off my Muscle Foods meat delivery and oddly enough I had a couple of beef steaks leftover with no idea what to do with them. Then I stumbled upon the most perfect recipe in Harry’s book: Thai Beef and Basil salad.

beef salad 2

Aside from the steak, this recipe was really cost effective for me as I had most of the ingredients already.


Half a red onion – finely chopped.
Florette mixed salad leaves
Cucumber – halved, cored and finely chopped.
Fresh basil
Cashew nuts – toasted and chopped

For the dressing:

1 lime – squeezed
1 tbsp brown sugar
2 tbsp fish sauce
1 tbsp dark soy sauce
2 tbsp sesame oil
2 tbsp ginger (fresh or powdered)
2 tbsp garlic – finely chopped
2 fresh red chillies – finely chopped (I didn’t actually use these because I don’t like them, but I imagine it makes the dish taste amazing.)


  • Rub the oil into the steaks. Fry the steaks in a hot pan, I like mine almost rare so I fried each side for about 2 minutes. Leave to rest on a plate for 5 minutes, season with salt.
  • Whisk/blend together all ingredients for the dressing in a bowl.
  • Combine all the salad ingredients in a bowl, pour dressing over and sprinkle the toasted nuts over.
  • Once the steak has rested, cut into strips and add to the salad.
  • Serve straight away!

How easy was that? The succulent taste of the steak was complemented by the crunchy texture of the salad leaves, while the spicy ginger and lime ignited the cool cucumber pieces with flavour. The perfect autumnal dinner or lunch.